A combination of black-eyed peas, rice, and bacon or ham hock, Hoppin’ John is a soul food dish especially popular on New Year’s Day, when black-eyed peas are believed to bring good luck. This recipe combines the peas with greens, another lucky New Year’s Day food for a rush of money to come in the new year. Heed the popular Southern phrase: “Peas for pennies, greens for dollars and cornbread for gold.”
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
- 1 tablespoon canola oil
- 1/4 cup bacon, chopped
- 3 cups chopped collard greens, washed, trimmed and de-ribbed (or other greens, like mustard greens, arugula, etc.)
- 1 cup white rice
- 2 cups chicken stock or pork stock
- 1 (15.5-ounce) can black-eyed peas, undrained
- 1 cup chopped, cooked ham (optional)
- Kosher salt and ground pepper
- 2 scallions, chopped, to serve
- Hot sauce, like Louisiana Crystal Hot Peppers in Vinegar, to serve
1. In a medium pot over medium-high heat, warm canola oil, and add bacon. Cook bacon, stirring occasionally, for 5 minutes until bacon is half-cooked and has released its fat.
2. Add greens to pot in handfuls, stirring until wilted. Then, add rice, stirring and coating rice grains with bacon fat. Pour in chicken stock and bring liquid to a boil. Cover, decrease heat to low and let rice cook 20 minutes.
3. Remove lid and increase heat to medium, stirring in black-eyed peas and (optional) ham into rice. Season with salt and pepper to taste. Cook for 5 minutes. Remove from heat, stirring in scallions. Serve with hot sauce.